Celery soup with salmon

Name: Celery soup with salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Celeriac (about 750 g); 2 Shallots; 100 g Potatoes; 60 g Butter; 800 ml Broth; 200 g Whipped cream; 1 (approx. 70 g) Pretzel breadstick; 1 collar Parsley; 2 stem(s) Dill; 150 g Salmon fillet without skin; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 50 g Fresh cream; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Celeriac (about 750 g)
2 Shallots
100 g Potatoes
60 g Butter
800 ml Broth
200 g Whipped cream
1 (approx. 70 g) Pretzel breadstick
1 collar Parsley
2 stem(s) Dill
150 g Salmon fillet without skin
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
50 g Fresh cream
7-10 Tbsp freshly grated nutmeg

Directions

1
Celery, shallots and potatoes peel and roughly dice. Heat 10 g butter in a pot. Fry celery, potatoes and shallots for 2-3 minutes, then add stock and cream. Cover and simmer for about 30 minutes.
2
Cut the pretzel breadstick very diagonally into thin slices, spread thinly with the remaining butter on both sides and place in portions in a pan. Fry until golden brown while turning. Remove and let cool.
3
Wash the parsley and remove the leaves. Wash the dill, shake dry and pluck the flags. Wash salmon, dab dry and cut into cubes. Heat the oil in a pan. Fry the salmon for 2-3 minutes while turning.
4
Season with salt, pepper and some lemon juice.
5
Add the parsley and half of the dill to the soup and puree it finely in a blender (the soup will be greener than with a hand blender). Bring the soup briefly to the boil again. Stir crème fraiche until smooth.
6
Season soup with salt, pepper and nutmeg and arrange in deep plates. Place salmon in the middle and garnish with the remaining dill and crème fraîche. Add bread.